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Ingredients
- ½ lemon
- 200 g kale stems and leaves separated, coarsely chopped
- 4 garlic clove
- 140 g natural yoghurt high protein (see Tip)
- ground black pepper to season
- 2 tsp extra virgin olive oil
- 120 g onion cut into quarters
- 120 g carrot cut into pieces
- 150 g celery leaves and stems, cut into pieces
- ½ bunch fresh coriander stems chopped into thirds
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 cinnamon quill
- 180 g dried red lentils
- 2 tbsp Vegetable stock paste salt free (see Tip)
- 1200 g water
- 300 g skinless chicken breast fillets cut into 4 pieces
- Nutrition
- per 1 portion
- Calories
- 355 kcal / 1480 kJ
- Protein
- 32.8 g
- Fat
- 6.8 g
- Carbohydrates
- 32.8 g
- Fibre
- 12.8 g
- Saturated Fat
- 2 g
- Sodium
- 136 mg
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